I used to hate, hate, hate brussel sprouts! So much so that I went literally years without eating any. Recently I gave them another go and realized, hey, these guys taste pretty good!
Funny what going low carb can do for you.
I used a drum grater to shred these puppies in just a few minutes–super duper handy for sure! But use what you have always. Because what good does a recipe do for you if you cannot make it? 🙂
Low Carb Brussel Sprouts Au Gratin
4
servings30
minutes40
minutes7
Simple side dish that you could dress up with whatever flavors you like.
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✏ What’s in This Thing
1 pound brussels sprout (fresh)
1/2 teaspoon red pepper flakes
1 1/2 cups cheddar cheese (grated)
2 ounces cream cheese (softened)
3 tablespoons butter
1/4 cup heavy cream
1/4 cup parmesan cheese
2 tablespoons olive oil
1/2 cup pork rinds (crushed)
1 dash salt and pepper
⚡ Making This Thing
- Preheat oven to 400 degrees.
- Clean and cut stems from brussel sprouts, removing outer leaves as needed. Shred the sprouts. I used a grater drum, but you could use a food processor, mandoline, or whatever tool you have on hand.
- Put sprouts into a baking dish.
- Add red pepper flakes, and liberally salt and pepper your sprouts. Mix the shredded cheddar into shredded sprouts.
- Put softened cream cheese, butter, and heavy cream into a bowl and microwave for a few seconds at a time until you can easily mix them together in a thick sauce. (If you don’t use a microwave, you could do this over a low heat on the stove.)
- Add the cream and cream cheese sauce to your shredded sprouts and mix well.
- Add olive oil to parmesan and melt in the microwave, a few seconds at a time (or on your stove).
- Dot the parmesan on top of your sprout mixture and spread it around a bit.
- Sprinkle crushed pork rinds on top.
- Bake until brown on top and bubbly, about 20 minutes.
☕ Notes About This Thing
- If you like your au gratin creamier, up the heavy cream to 1/2 cup. I might do that next time myself.
- And I’m thinking this would be good with different types of cheese or spices added in. Let me know what you try!
‼ Macro Mathing This Thing
- Total number of serves: 4
- Calories: 496kcal
- Fat: 43g
- Saturated Fat: 23g
- Cholesterol: 7mg
- Sodium: 636mg
- Carbohydrates: 11g
- Fiber: 4g
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I served this up with some jalapeño sausages for a little bit of kick. I also really liked the cheesy, au gratin texture and could see doing this same process with broccoli, cauliflower or the veggie of your choice for a simple side dish.
If you hate the pork rinds you can skip them. It’s still makes some good, low carb brussel sprouts anyway. But they really don’t taste all pork-rindy and make a perfect replacement for the bread crumbs usually added for a crunchy topping.
Serving size 1 g?
The serving sizes went a little wonky when I changed recipe plugins a while back. Thanks for the catch! I had this set at 4 serving sizes, and with a pound of sprouts in there plus cheeses and whatnot, it’s gonna be a lot more than a gram! I’m not sure of the volume of it now, so I made it say 1/4 of the total…